Tofino Dawn Patrol Coffee Porter

$21.69

Rum Sponge Clarendon 2007 No.13

$149.99

Distilled in 2007, matured for 15 years in a refill barrel, and bottled in 2022. 262 bottles. 57.1%

Producer Note

"This rather delectable 15 year old Clarendon has been bottled with a hefty chunk of reduction to 57.1%. It was originally way up around 68%, which is extremely silly so we decided to carefully improve (or shamelessly ruin, depending on your perspective) it with targeted reduction to our preferred bottling strength of 100 proof. The result is a big, funky, juicy, estery Jamaican rum. Close your face eyes and allow your mind's eye to swim with luscious, exotically fruity goodness..."

Distilled in 2007, matured for 15 years in a refill barrel, and bottled in 2022. 262 bottles. 57.1%

Rum Sponge Barbados 2000 No.14

$339.99

Producer Note

"This well-matured Barbados rum was distilled at Foursquare distillery in 2000 and aged for 21 years before bottling at natural cask strength. It is a subtle and complex rum, elegantly medicinal, bready and rich in texture. The sort of rum you can enjoy sipping without feeling your toenails begin to dissolve from the inside out."

2007-2022. 241 bottles from a refill barrel. 49.0%

Redwood Empire Grizzly Beast Bourbon

$123.99

This is a 5-year-old bottled in bond Bourbon, 50%. Redwood Empire used a four-grain mash bill for this Bonded Bourbon, consisting of 66% Corn, 23% Rye, 7% Wheat, and 4% Barley.

Bottled at 50% ABV. As a Bonded Bourbon Whiskey, it has to adhere to the following rules as laid down in the Bottled In Bond Act of 1897:

• All whiskey in the bottle must be produced by one distillery and by one distiller over the course of one distillation season.
• The whiskey must be at least four years old.
• It must be bottled at least 100 proof / 50% ABV
• The whiskey must be aged in bonded warehouses under United States federal supervision.
• The label on the bottle has to state which distillery it comes from and also where it was bottled.

The Russian River Valley might not be your first (or second, or tenth) guess at the location to house a whiskey distiller, but that is where Redwood Empire Distilling resides. The Graton, California distillery was established in 2015.

Redwood Empire Rocket Top Rye

$121.99

The Rocket Top is bottled at 50% from a High Rye Mashbill. This Redwood Empire Bonded Rye is made from a four grain mash bill consisting of 57% Rye, 5% of both Wheat and Barley, and 3% Corn.

Bottled at 50% ABV. As a Bonded Rye Whiskey, it has to adhere to the following rules as laid down in the Bottled In Bond Act of 1897:

• All whiskey in the bottle must be produced by one distillery and by one distiller over the course of one distillation season.
• The whiskey must be at least four years old.
• It must be bottled at least 100 proof / 50% ABV
• The whiskey must be aged in bonded warehouses under United States federal supervision.
• The label on the bottle has to state which distillery it comes from and also where it was bottled.

Producer Description

"This rare whiskey was bottled under the strict tenents of the Bottled-in-Bond Act of 1897. Aged in the temperate climate of the Northern California coast, the original distillate was altered only by the addition of pure water from the Russian River Valley aquifer. This is the purest expression of Redwood Empire’s craft."

Lucien Muzard Pommard

$103.99

Domaine Lucien Muzard & Fils is run by the dedicated duo of brothers Claude and Hervé Muzard, the ninth generation to manage this family estate that traces its history back to 1645. The village of Santenay is not only where they hang their hats, but also home to their largest concentration of vineyards, which average 55 years of age, including 1er Crus Maladière and Gravières as well as villages-level Champs Claude - situated right next to Chassagne’s Morgeot - from which they produce both Santenay Rouge and Santenay Blanc (a beautiful “poor man’s Chassagne” in anyone’s book!). Over the years, the brothers have amassed an enviable assortment of prime terroirs in the neighbouring villages of Maranges — one of the top values in their rouge lineup — as well as in Puligny, Chassagne and Meursault, including the stony, cool terroir of Les Meix Chavaux.

In the vineyards, they are devout in their commitment to working naturally and they incorporate both organic and biodynamic principles in their farming. Claude and Hervé aim to be as delicate as possible when handling the grapes. All fruit is hand-harvested in small 10 kg cases, and then sorted and mostly de-stemmed. Recently however the brothers have begun incorporating some whole cluster fermentation for the reds to add some complexity and freshness. The wines ferment with their native yeasts in temperature-controlled wooden fermenting tanks, and cuvaison typically lasts about two weeks before pressing, settling and then placing them into mostly used barrels. They have recently added foudres, which were uniquely present in the village during their grandparents’s generation. This is both a nod to tradition as well as a genuine interest in how the wines will evolve in larger oak vessels.

Patrick Lambert Old Vines Chinon

$36.99

Patrick Lambert's vines are situated in Cravant-les-Coteaux, 8 km from the town of Chinon where arguably the best wines of the Chinon appellation originate.  He cultivates 6.5 hectares and today is classified entirely organic.  His reds are classic Chinon.  They beautifully celebrate the full fruit and deep texture of cabernet franc and along with his marvellous rosé demonstrate a light hand that allows his wines to develop their own unique character.

Bench 1775 Viognier

$26.99

 Located in the heart of wine country in beautiful British Columbia, Bench 1775 is located on the southern shore of Lake Okanagan. Named after the address of the winery (1775 Naramata Road) along the beautiful Naramata Bench . Wines from Bench 1775 are produced with the unique expression of fruit grown in the Okanagan Valley and Similkameen Valley.

Gruber Riesling Eiswein 375ml

$52.99

Since 2013, Gruber has been using organic methods to cultivate the various plots of land in their winery. They do it out of conviction, not because it is in fashion. The extra work it demands (and less yield) reimburses them with more identity and character in our wines: Allowing nature to take the reins, they promote the self-healing powers of the vines to support the most valuable resources – the soils of their vineyards in Röschitz.